Pear & Ginger Cheesecake

April/May 2006

Your rating: None Average: 3.5 (57 votes)

Softened dried pears give this low-fat cheesecake much of its body. For the best taste, let it rest for 24 hours in the refrigerator.

Pear & Ginger Cheesecake

2 Reviews for Pear & Ginger Cheesecake


At last, a normal size cheesecake that's delicious and really low in fat (2 grams fat for a nice tall wedge, assuming 12 servings and nonfat cottage cheese and cream cheese). You won't feel cheated or deprived! This is a beautiful cake, with creamy texture and wonderful flavor.

Ingredients: I could not find dried pears, and used 4 oz dried white peaches from Trader Joe's. Also used pasteurized eggs, so I could safely test the batter, and added 1/8 tsp of Fiori di Sicilia. Next time I will probably add another tablespoon of sugar, depending on sweetness of dried fruit.

Crust: Next time I'll take the minimalist approach, 3 tbsp crushed graham cracker crumbs on bottom and sides of pan; the granola I bought went soft and added nothing. I lined the bottom of the pan with a round of parchment.

Processing: I processed the living heck out of this, until the texture was totally smooth. Take your time pureeing the fruit and water mixture.

Baking: Take the recipe seriously when it says to bake till there's no jiggle at center when you tap the pan. I baked mine 55+ min in convection oven. The edge was pulling away and starting to color, but the very center turned out to be very creamy and the whole cheesecake had great texture. Cool to room temperature before refrigerating.

Family can't wait for me to make this again--and I can't wait either!

Very low fat for generous portion, fun to make, delicious
New Year's Hit!

I made this last New Year's Eve and it was a big hit. This recipe seemed to be begging for a splash of spiced rum, which I added to the pear mixture and it really added a nice depth of flavor. It was even better after it sat in the fridge for a couple of days. I will be keeping this one in the collection.

not too sweet

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